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Petits Choux

Put in a stewpan over the fire two ounces of fine white sugar, six ounces of fresh butter, half stick of vanilla, little salt, and half a pint of water; as it begins to boil stir into it three tablespoons of sifted flour; stir it constantly until it forms a tough paste; remove from the fire and stir into it seven eggs, one at a time, mixing them well with the paste. Lay upon a buttered sheet the paste in pieces about the size of an English walnut, egg them over and dust with white sugar. Bake in a moderate oven, and when cold open the top of each and fill it with jam or marmalade. Put on the lid and serve upon a napkin.